Directions

In food processor with knife blade attached, pulse graham crackers, walnuts, and brown sugar until finely ground. Drizzle in butter; pulse until mixture begins to form small clumps.

Transfer to tart pan and firmly press mixture onto bottom and up side of pan. Bake 10 minutes or until golden brown. Cool completely on wire rack.

In large bowl, with mixer on medium-high speed, beat cream cheese, goat cheese, and lemon juice 2 minutes or until smooth and creamy. Add cream; beat on low speed 2 minutes or until mixture stiffens, occasionally scraping bowl with rubber spatula. Add granulated sugar; beat on low speed 2 minutes or until incorporated and mixture is silky. Pour into crust; cover and refrigerate at least 4 hours and up to overnight.

When ready to serve, remove side of pan and place tart on platter. Combine berries in large bowl. In small saucepan, heat honey just until bubbles form. Pour over berries. Gently stir to evenly coat berries. Arrange berries over tart in decorative pattern; serve with any remaining berries.

Tips & Techniques

Tip: If you are at the farmers' market shopping for berries, check out the honey selection. This tart is yummy with wildflower honey, and we found blueberry honey for one of our tests — luscious!